About Chef Michael Garcia
With a culinary journey spanning 35 years and 24 of them devoted to Fleming’s, Chef Michael is a seasoned chef and respected mentor whose influence has shaped the brand’s evolution. Inspired by the rich aromas of his grandparents’ Latin cooking at age 11, Michael’s career took off when he helped open the Paris Casino in Las Vegas as Chef de Tournant. His path led him to Le Cordon Bleu in Scottsdale, Arizona, where he earned his degree in Culinary Arts and Management. Since then, he has risen through every kitchen rank at Fleming’s, from prep to Chef Partner to Regional Chef, and played a pivotal role in opening 24 restaurants nationwide. Chef Michael’s culinary philosophy is rooted in respect—for ingredients, for Guests, and for the team behind the scenes. He believes every dish should be prepared with the same care as if it were for family, and he brings this standard into his kitchen daily. He fosters a collaborative culture, adapts his training style to individual learning needs, and empowers his team to innovate without fear of failure. When he’s not leading in the kitchen, Michael enjoys rebuilding cars, supporting Special Olympics, golfing, and spending time with family. Whether it’s the memory-rich Diablo Shrimp or current favorites like A5 Japanese Wagyu and Double Breast of Chicken with Chipotle Mac & Cheese, Chef Michael delivers bold, soulful dishes that reflect a career built on passion, integrity, and purpose.
